Best Sweet Tomato Meatballs Recipes

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QUICK SAUSAGE MEATBALLS WITH A TOMATO AND BASIL SAUCE, SPAGHETTI AND SWEET RAW PEAS



Quick Sausage Meatballs with a Tomato and Basil Sauce, Spaghetti and Sweet Raw Peas image

This is a fantastic recipe that completely celebrates everything I love about peas. Even though they only make an appearance right at the end, it's a star performance. I like to serve a pile of unshelled peas in the middle of the table so that everyone gets to shell some over their own plate. It's also an incredibly fast recipe - you can be sitting down to eat within a minute of the pasta being done. The key to getting it right, though, is to buy really good-quality sausages

Provided by Jamie Oliver

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Olive oil
8 good-quality pork sausages
1 pound spaghetti
Sea salt
A few sprigs fresh marjoram, thyme or rosemary, leaves picked
11 ounces fresh peas, in their pods
1 block Parmesan, to serve
Olive oil
2 cloves garlic, peeled and finely sliced
1 small bunch fresh basil, leaves picked, stalks finely chopped
2 (14-ounce) cans good-quality plum tomatoes
Sea salt and freshly ground black pepper
Good quality balsamic vinegar

Steps:

  • Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
  • Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
  • To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
  • Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

KITTENCAL'S PORCUPINE MEATBALLS IN SWEET AND SOUR TOMATO SAUCE



Kittencal's Porcupine Meatballs in Sweet and Sour Tomato Sauce image

If you don't mind the idea of using canned soup this is a delicious tomato sauce, because of the instant rice in the meatballs it will need about 1-1/2 to 2 hours of cooking time , I sometimes remove about 1/2 to 3/4 cup of the simmering sauce cool slightly then mix into the ground beef mixture before shaping into meatballs, you may need to adjust the brown sugar and vinegar amounts during cooking --- for meatballs I use my recipe#69173

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

4 tablespoons oil (or as needed)
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
6 garlic cloves, finely chopped
1 pinch crushed red pepper flakes (optional or adjust to desired heat level)
2 (14 ounce) cans tomato sauce
1 (10 ounce) can tomato soup, undiluted (Campbell's is best to use)
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/4-1/3 cup brown sugar (or to taste)
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
fresh ground black pepper (to taste)
1 1/2 lbs ground beef (use my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
1 1/2 cups uncooked instant rice (such as Minute Rice)

Steps:

  • For the meatballs; mix the ground beef with ingredients stated in the recipe.
  • Mix in 1-1/2 cups instant uncooked rice.
  • Shape into about 1-1/4--inch balls or as desired, then place onto a plate.
  • For the sauce; in a pot heat oil over medium-high heat.
  • Add in onion, oregano and basil; cook stirring for about 3-4 minutes or until softened.
  • Add in garlic and chili flakes; cook stirring for 2-3 minutes.
  • Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.
  • Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).
  • Reduce heat to low or to a low simmer and cook uncovered for about 1-1/2 to 2 hours stirring frequently after the 25-30 minutes of cooking time.
  • Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.

SWEET AND SOUR TOMATO SAUCE WITH MEATBALLS



Sweet and Sour Tomato Sauce With Meatballs image

This is even better served the following day, I have even added in two cans of tomato soup and canned mushrooms, this is absolutely delicious, you will love this! Please adjust the cider vinegar and brown sugar along with all other ingredients to taste. Prep time does not include shaping meatballs.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 3h55m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs ground beef (shaped into meatballs using your favorite recipe, I use my Parmesan meatball Kittencal's Italian Melt-In-Your-Mouth Meatballs for this)
oil (for frying)
1 (28 ounce) can stewed tomatoes (undrained)
1 (14 ounce) can diced tomatoes, drained
1 (20 ounce) can tomato soup (undiluted)
1 (14 ounce) can beef broth or 1 (14 ounce) can beef consomme
1 large onion, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
1/4 cup tomato paste
1/2 cup light brown sugar, packed
3 -4 tablespoons cider vinegar (or to taste)
1 green bell pepper, seeded and chopped
salt and pepper

Steps:

  • Heat oil on a large Dutch oven.
  • In a Dutch oven or a very large frypan, brown the meatballs well in hot oil then remove to a bowl.
  • Add in the onion, garlic and dryed chili flakes and saute for about 4-5 minutes, scraping any browned bits from the bottom of the pot with a wooden spoon.
  • Add in tomato paste and stir for 1 minute.
  • Add the stewed tomatoes with their juice, crushing the tomatoes slightly with the back of the spoon, drained diced tomatoes, undiluted tomato soup, broth or consomme, brown sugar, cider vinegar and chopped green peppers; mix to combine and bring to a boil.
  • Add in browned meatballs back to the pot.
  • Simmer for about 2 hours, stirring occasionally, until sauce has thickened, adjusting all ingredients to taste and seasoning with salt and pepper.
  • Spoon any fat off the top of the sauce.
  • Serve with rice or noodles.
  • Delicious!

Nutrition Facts : Calories 817.1, Fat 36.6, SaturatedFat 13.8, Cholesterol 155.2, Sodium 2532.2, Carbohydrate 74.5, Fiber 7.1, Sugar 55.6, Protein 51.2

SWEET TOMATO MEATBALLS



Sweet Tomato Meatballs image

These meatballs with sundried tomatoes have a kind of sweet kick to them.

Provided by Pattigail

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 11

3 tablespoons water
3 sun-dried tomatoes, finely chopped
1 pound ground beef
¼ onion, minced
½ cup bread crumbs
¼ cup half-and-half
freshly ground black pepper to taste
sea salt to taste
2 tablespoons olive oil
1 cup cold water
2 tablespoons cornstarch

Steps:

  • Combine the water and tomatoes in a small saucepan over medium heat; cook until the water is absorbed.
  • Mix together the tomatoes, ground beef, onion, bread crumbs, half-and-half, salt, and pepper in a bowl. Form the mixture into golf ball-sized spheres.
  • Heat the olive oil in a skillet over medium heat. Cook the meatballs in the heated oil until no longer pink in the center, turning several times to maintain even coloring; remove and set aside, reserving drippings in the skillet. Stir the water and cornstarch together to dissolve cornstarch, then mix into the drippings. Replace skillet over medium heat, bring to a boil and stir until thickened; serve on side of meatballs.

Nutrition Facts : Calories 509.9 calories, Carbohydrate 16.3 g, Cholesterol 102.1 mg, Fat 39.4 g, Fiber 1.1 g, Protein 21.5 g, SaturatedFat 14.4 g, Sodium 296.9 mg, Sugar 2 g

KITTENCAL'S PORCUPINE MEATBALLS IN SWEET AND SOUR TOMATO SAUCE



Kittencal's Porcupine Meatballs in Sweet and Sour Tomato Sauce image

How to make Kittencal's Porcupine Meatballs in Sweet and Sour Tomato Sauce

Provided by @MakeItYours

Number Of Ingredients 16

4 tablespoons oil (or as needed)
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
6 garlic cloves, finely chopped
1 pinch crushed red pepper flakes (optional or adjust to desired heat level)
2 (14 ounce) tomato sauce
1 (10 ounce) tomato soup, undiluted (Campbell's is best to use)
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/4-1/3 cup brown sugar (or to taste)
1 teaspoon white salt (or to taste)
fresh ground black pepper (to taste)
1 1/2 lbs ground beef (use my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
1 1/2 cups uncooked instant rice (such as Minute Rice)

Steps:

  • For the meatballs; mix the ground beef with ingredients stated in the recipe.
  • Mix in 1-1/2 cups instant uncooked rice.
  • Shape into about 1-1/4--inch balls or as desired, then place onto a plate.
  • For the sauce; in a pot heat oil over medium-high heat.
  • Add in onion, oregano and basil; cook stirring for about 3-4 minutes or until softened.
  • Add in garlic and chili flakes; cook stirring for 2-3 minutes.
  • Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.
  • Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).
  • Reduce heat to low or to a low simmer and cook uncovered for about 1-1/2 to 2 hours stirring frequently after the 25-30 minutes of cooking time.
  • Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.

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